18 ounces red radishes (about 45), ends trimmed
2 tablespoons butter
2 tablespoons sugar
1 tablespoon distilled white vinegar
Coarse salt and ground pepper
Cut large radishes in half; leave small ones whole.
In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4
teaspoon pepper and 1 1/2 cups water. Bring to a boil over high heat; cook,
stirring occasionally, until liquid has reduced and radishes are tender and glazed,
10 to 15 minutes. Serve.